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                <term xml:lang="en">TDS</term>
                <term xml:lang="en">subtle differences</term>
                <term xml:lang="en">alcohol reduction</term>
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              <p>ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and rating sensations perceived as dominant repeatedly until the perception ends. Analysis of variance of the classical descriptive data confirmed the existence of subtle sensory differences among wines from a given grape variety with only five and three discriminated attributes for Syrah and Merlat respectively. For both grape varieties, Canonical Variate Analysis of the profile data resulted in a sensory map principally driven by the overall alcohol content of wines. However, analysis of TDS curves emphasized temporal differences which could not be seen with the static profile. The most interesting result was about the sequence of heat, bitter and astringency sensations, which was different according ta alcohol content of the wine. The challenge is now ta check whether this aspect makes difference in consumer acceptability of the partially dealcoholized wines. The corresponding consumer trial is planed and its results will be available at the conference time.</p>
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